This soup is GREEN! Healthy and loaded with greens but comforting, warm, and tasty as well. The heartiness from the potatoes sold it to my husband. 🙂 This recipe was adapted from The Martha Stewart Living Cookbook The New Classics: More than 1,200 Recipes for Every Occasion by the Editors of Martha Stewart Living. I increased the garlic, substituted homemade turkey stock for chicken stock (vegetable stock could be used for a vegetarian version) and used a mixture of baby kale, chard, and spinach in lieu of spinach alone. We ate it with warm French rolls and a green salad. Nice!
Yield: Serves 4
- 2 T unsalted butter
- 1 yellow onion, cut into 1/2-inch dice
- 6 garlic cloves, minced
- 1 1/2 pounds (about 5 small) Yukon Gold Potatoes, scrubbed and cut into 1/2-inch dice
- 1/4 cup white wine
- 1 quart homemade turkey or chicken stock or low-sodium store-bought vegetable or chicken stock
- 1 1/4 pounds mixed greens (baby kale, chard, and spinach) or spinach, tough stems removed, rinsed well and dried
- coarse salt and freshly ground black pepper
- Melt the butter in a large saucepan over medium heat. Add the onion, garlic, and potatoes; stir to coat. Cook, stirring, 2 minutes.
- Pour the wine, stock, and 2 cups water into the pan; stir to combine. Bring to a boil. Reduce heat to medium-low; cover, and simmer until the potatoes are very tender, about 15 minutes.
- Stir the greens into the pan, and cook until wilted and bright green, about 3 minutes. Remove from heat.
- Puree the soup with an immersion blender until smooth.
- Season with salt and pepper, and serve.
One Year Ago:
Two Years Ago:
- Cauliflower Cheese Soup
- Baked Potato & Leek Soup with Cheddar & Bacon
- French Onion Soup
- Smoky Butternut Squash Soup